Mediterranean salad with roasted peppers and eggplant
(0)
50 min
Under an hour
Kifli Kukták
Fedezze fel a Mediterrán saláta varázsát, ahol a sült kaliforniai paprikák édessége találkozik az aranybarnára sült padlizsánnal és a friss paradicsommal. Ez a színes, ízekben gazdag zöldségétel tökéletes előételnek vagy könnyű vacsorának is. A római kömény és a friss menta különleges, keleties hangulatot kölcsönöz neki, amitől minden falat egy kis utazás a Földközi-tenger partjára.
Ingredients
Preparation method
Preheat the oven to 180 °C.
Place the peppers in the preheated oven and bake for 40 minutes. Transfer the hot peppers to a bowl, cover with cling film, and let them steam for 10 minutes. Then peel, wash, and dry them. Discard the skin. Cut the peppers in half lengthwise, remove the stem and seeds. Cut the flesh into 1 cm cubes and place in a bowl.
Cut off the stem of the eggplant and cut it into 2 cm cubes. Salt it and let it stand for 15 minutes. Then thoroughly wipe off the released water with kitchen paper. In a pot, heat a generous amount of sunflower oil over high heat, and gradually fry the eggplant until golden brown. Transfer to a plate lined with paper towels to absorb excess fat.
Chef's tip
The salad is even tastier the next day, well chilled, when the flavors have fully melded. It can also be served with fresh pita or toast.
Nutritional values
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